Red Chili Masala Dosa with Spiced Potato Filling

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-21 · Updated 2026-07-21

Thin South Indian fermented rice crepes spread with a spicy red chili chutney and filled with a fragrant potato masala for a flavorful breakfast. This indian-inspired breakfast (vegetarian) ready in about 40 minutes combines dosa batter, oil, medium (100 g) onion, thinly sliced into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 280 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups dosa batter
• 2 tbsp oil
• 1 medium (100 g) onion, thinly sliced
• 3 medium (450 g) potatoes, boiled and mashed
• 1 tsp mustard seeds
• 8 leaves curry leaves
• 1 green chili, finely chopped
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• to taste salt
• 2 tbsp fresh coriander leaves, chopped
• 6 for red chili chutney: dried red chilies
• 1 tsp for red chili chutney: tamarind paste
• 3 for red chili chutney: garlic cloves
• 1 tbsp for red chili chutney: oil
• 1/2 tsp for red chili chutney: mustard seeds

Instructions

1. Step 1: To make the red chili chutney, soak 6 dried red chilies in hot water for 15 minutes. Drain and blend with 1 tsp tamarind paste and 3 garlic cloves until smooth.
2. Step 2: Heat 1 tbsp oil in a small pan over medium heat. Add 1/2 tsp mustard seeds and when they splutter, add the blended chili paste and sauté for 3-4 minutes until fragrant and oil separates. Set aside.
3. Step 3: For the potato filling, heat 2 tbsp oil in a skillet over medium heat. Add 1 tsp mustard seeds and 8 curry leaves; when they crackle, add 1 medium thinly sliced onion and 1 finely chopped green chili. Sauté for 5 minutes until onions are translucent.
4. Step 4: Add 1/2 tsp turmeric powder, 1 tsp red chili powder, and salt to taste. Stir in 3 medium boiled and mashed potatoes and cook for 5 minutes, mixing well to incorporate spices.
5. Step 5: Remove from heat and mix in 2 tbsp chopped fresh coriander leaves.
6. Step 6: Heat a non-stick griddle to medium-high and spread 1/2 cup dosa batter into a thin circle. Spread 2 tbsp red chili chutney evenly over the dosa and drizzle 1 tsp oil around the edges.
7. Step 7: When the edges start to lift and the bottom is golden and crisp (about 2-3 minutes), place 1/4 of the potato filling on one half of the dosa. Fold and serve immediately.